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BEEF SHOULDER ROAST RECIPE
I love it when I find a recipe that seems very elaborated and tastes like I spent hours making it, but in reality it’s easy and always comes out perfectly. Making a pot roast is a scary thing, and not all pot roast recipes are created equal.
I’ve had some bad failures! Some people cook them at high temperatures for a shorter time, others cook them on low heat for longer, still others slow cook them in the crock pot.
I’ve tried all three methods and have concluded that cooking at a lower temperature for a longer time, in the oven, is the best way. It’s always tender and juicy. Give this recipe for beef shoulder roast a try and let me know if you like it.
WHAT IS THE BEST CUT OF MEAT POT ROAST
There are several cuts you can use. The best come from the parts of the animal they use to move, like the shoulder. These cuts have lots of connective tissue which breaks down when it is cooked for a certain amount of time, and renders a very tender roast. They remain moist even after cooking for long periods of time because of their high collagen content. When collagen heats up, it becomes gelatin which in turn keeps the meat moist. Among the different cuts you can use are:
Beef chuck, brisket, bottom round roast and shoulder steak. In my experience, shoulder steak is the best choice. It is leaner than beef chuck, less expensive than brisket and more tender than bottom round.
HOW TO SEASON BEEF SHOULDER ROAST
Some people are afraid to use too much salt and seasonings, but I feel a big cut of meat like this one needs a fair amount of seasoning. Remember all the seasoning stays on top of the meat, so the inside will not be seasoned at all.
Adding a thin layer of flour to the meat makes it brown better and makes the seasoning stick to it. What I like to do is add my seasoning spices, salt and pepper with the flour into a zipper bag, give a shake to mix them all properly and put the meat into the bag as well.
Close the zipper and shake it well until all the surface of the meat is covered. This will ensure the meat is perfectly seasoned.
WHAT VEGGIES ARE GOOD FOR POT ROAST
The classics are carrots, celery, onion and potatoes. I have used others though like sweet potato, turnip, red onion, pearl onions, parsnips, brussels sprouts, cauliflower, squash and tomatoes.
THE BEST BEEF SHOULDER ROAST RECIPE
I am a gravy lover, and I think a pot roast should have an amazing gravy. The easiest way to make a perfect gravy for your roast is by mixing beef broth, cream of mushroom soup and diced tomatoes. It works like magic. It comes out perfectly seasoned and the diced tomatoes almost melt and give it a sweet yet tangy touch. Just whisk these three ingredients together, pour them over your roast and veggies and it becomes gravy all on its own.
Don’t forget to flour and season the meat before browning it in a skillet. The flour will make the seasonings stick to the meat and helps with the browning as well. When you brown the meat, certain flavors develop in that caramelization process that make the roast taste a lot better.
To best season the meat, place the flour and seasonings into a zipper bag, shake them up to combine and put the meat into the bag as well. Give it a good shake until it is well covered.
Brown the beef shoulder in a hot cast iron pan with a little olive oil and turn it on all sides to ensure even color.
Place the roast into a baking dish, add the chopped veggies, pour the gravy on to, cover with foil and bake at 325 F for 3-3.5 hours.
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- 3 lb boneless beef shoulder roast
- ⅓ cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon mustard powder
- ½ teaspoon paprika
- ½ teaspoon red pepper flakes
- 1 ½ teaspoons salt
- ½ teaspoon freshly ground pepper
- ½ tablespoon olive oil
- 1 white onion cut into wedges
- 2 celery sticks cut into 1 inch pieces
- 2 cups baby carrots
- 1 lb baby potatoes
- 1- 10.5 oz can cream of mushrooms soup
- 1- 10 oz can diced tomatoes, drained
- 1 ½ cups beef broth
- Preheat the oven to 325 F. Into a gallon-sized zipper bag add the flour, garlic powder, mustard powder, paprika, red pepper flakes, salt, and pepper and give it a shake.
- Place the meat inside the bag, close the zipper and shake it until fully covered with flour. Remove meat and shake off excess flour.
- Heat the olive oil in a cast iron pan until it starts to smoke and brown the beef shoulder on all sides.
- Transfer the meat to a 9x13 inch baking dish and place the veggies all around the roast.
- In a small bowl whisk together the cream of mushroom soup, beef broth and diced tomatoes. Pour gravy on top of the roast, cover with foil and bake for 3 hours. Remove the foil and bake for an additional 15 mins.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 777Total Fat: 42gSaturated Fat: 16gTrans Fat: 1gUnsaturated Fat: 21gCholesterol: 201mgSodium: 1304mgCarbohydrates: 33gFiber: 5gSugar: 7gProtein: 65g